Thursday, September 8, 2011

Creamy Mushroom & Vegetable Soup

Okay, this picture just doesn't do this soup justice! Although it looks simple, it is quite delicious! My husband told me the other night it's one of his favorite soups I make. It's very rich and creamy- yet it's very healthful! The perfect soup to eat on a brisk autumn evening with a loaf of crusty bread!

2 Tbl butter
2 Tbl olive oil
1 c. onion, finely chopped
1 c. celery, finely chopped
1 c. carrots, finely chopped
1 c. mushrooms, finely chopped
1 Tbl garlic
1/4 c. flour
4 c. vegetable broth
1 c. water
1/2 c. dry brown rice
2 tsp. salt
1/2 tsp. pepper
1 tsp dry mustard
1/2 tsp curry powder
1/8 tsp cayenne pepper (optional)
1 c. milk

In a large soup pot heat butter and olive oil over medium heat. Add onions and cook for 5 minutes. Add celery, carrots and mushrooms. Cook for another 3 minutes. Add garlic and cook for two minutes more.

Stir in flour and cook for 2 minutes. Add vegetable stock, water, rice and spices. Give it a good stir and bring to a boil. Reduce to a simmer and cook for 30 minutes, making sure the rice is cooked once the 30 minutes are up.

Turn off the heat and let soup cool for a bit. Slowly add the milk (never add cold to hot suddenly). Turn on the heat again and cook until completely heated through.

Enjoy this healthy soup with a crusty loaf of bread and a side salad.

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